It’s cookie season. It’s cookie exchange time. I love seeing what everyone makes. I love that there are twelve days of cookies on Foodtv.com. Ironically I don’t even love cookies. I just love the opportunity to get into the kitchen. I love trying something new.
My mom and my brother’s girlfriend get together every year around this time to spend a whole day in the kitchen and make winter goodies. It’s the winter equivalent of “putting up” the harvest by canning in the fall/summer I suppose. This is one of the recipes they had tried together. My mom was telling me that I “had to try” to make them. That they would be so easy and you just couldn’t go wrong with them. Perhaps she was right…but it took me way longer to make these than it would have taken me to make regular cookies, and in my oh, so humble opinion they were waaaaaaaaay more labour intensive than drop cookies.
That being said, they aren’t really cookies. They are more of candies. Almonst a chewy Almond Roca. I thought my mom had created these, but upon some internet searching, I believe it was Giada De Laurentis’ recipe. As usual, I reviewed and looked at ways to put my own spin on them. I opted to roll them in chopped up toasted almonds. Building on the almondy goodness.
As I munched on my one tester. I think I would do them differently next time. I think the idea is right, but the texture needs a little work. The caramel centre is a little confused. It is kind of chewy, and kind of brittle. I feel like it needs to be one or the other…otherwise my jaw might need strengthening if I was to eat these on a more regular basis…come to think about it, perhaps it is a good idea that you can only eat one or two at the most at a time. IF I was to make these again, I think I would make my own caramel. I would add the almonds to the silicone liners and then ladle in the almond roca caramel mixture into the cups, cool and set, and then dip in the choclate and roll in the crushed almonds. Basically creating little Almond Roca bites, rather than the bark I made a few years ago.
1/2 cup (about 3 ounces) toasted slivered almonds
24 individually wrapped caramel candies (about 6 ounces)
1 cup (about 6 ounces) bittersweet chocolate chips
4 to 6 tablespoons cream, room temperature, divided
1 cup (about 6 ounces) white chocolate chips
1 cup toasted chopped slivered almonds
- Preheat the oven to 350 degrees F.
- Lightly grease the mini-muffin tins with vegetable oil spray. If you have silicone mini muffin liners or the pan, use that instead and you won’t need the oil.
- Place 1 teaspoon of slivered nuts in each of the muffin cups. Unwrap the caramel candies, cut each candy into quarters and place 2 quarters (1/2 candy) in each of the muffin cups, in the bottom, add the nuts and then add the other 2 quarters on top of the nuts in a single layer. Bake in the oven until the caramel is just melted and beginning to spread, about 8 minutes. Be careful not to over melt the caramel or it will bubble, burn, and become too hard. Place the mini muffin tins in the refrigerator for 5 minutes to cool. Remove the nut clusters from the tins and set aside.
- Meanwhile, melt the bittersweet chocolate in a double boiler over low heat. Whisk 2 to 3 tablespoons of cream into the chocolate to slightly thin the chocolate for coating the clusters. Dip half of the nut clusters in the bittersweet chocolate , remove exand place on a parchment paper-lined baking sheet. Return the clusters to the refrigerator to harden, about 30 minutes.
- Melt the white chocolate in a double boiler over low heat. Wisk 2 to 3 tablespoons of cream into the chocolate to slightly thin the chocolate for coating the clusters. Dip remaining half of the nut clusters in the white chocolate and place on the parchment paper-lined baking sheet with the other chocolate-covered clusters. Return the clusters to the refrigerator to harden, about 30 minutes.